Cedar Grilled Mediterranean Naan Pizza Recipes

Steps:

• Soak the cedar plank in salted water for 2 hours, then drain. Remove the skin and any remaining bones from the salmon fillet. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between fingers, then sprinkle over the mustard. Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.

Steps:

• 1. Float Cedar Grilling board in pan of water for 1 to 2 hours, so not fully submerge. After soak time, remove from water and place on counter.
• 2. Heat grill to 325 to 350F.
• 3. Place 1 Naan flat breads on each Grilling Board (dry side).
• 4. One each Naan, spread 2 tablespoons Pesto or Pizza sauce.
• 5. Top each Naan with 1/2 cup mozzarella.
• 6. On each Naan, lay 1/3 cup of thinly sliced zucchini, also add Onion (to your taste) and place amount of olives you desire.
• 7. Add one-quarter of the salami to each Naan.
• 8. Top each Naan with sprinkling of grated Romano cheese.
• 9. Carefully place Grilling Boards on the Grill, off center and with indirect heat.
• 10. Grill, covered, over medium-low heat until mozzarella has melted and vegetables are tender.
• This is about 8 to 12 minutes, check on progress at 8 minutes into cooking to see if it needs more time.
• 11. Once Naan is done and cheese is slightly browned, top with fresh basil leaves as desired.
• 12. Carefully remove Grilling Boards from Grill, as they will be hot, and let Naan rest for 2 to 3 minutes before cutting and serving.
• 13. Use Grilling Board as serving tray, plate and serve!